Citrus Chicken Burritos with Cilantro Lime Rice

I've mentioned before that I love Mexican food and try to make sure each weekly menu has at least one Mexican dish on it. Recently I had trouble deciding between these knockoff Chipotle chicken burritos and these citrus chicken fajitas so I decided to combine them into one dish.

These were delicious, if time-consuming to make. I didn't realize how many different things I needed to prep - the pico de gallo, the marinade for the chicken, the caramelized onions, the cilantro lime rice and the refried beans I served on the side. Once all of that was done, assembling these was easy and dinner was on the table in no time flat. Just be sure you have time to prepare everything in advance.

I think these will be my go-to burritos from now on. I loved everything about them.

Citrus Chicken Burritos with Cilantro Lime Rice
From So Tasty, So Yummy and Very Culinary

Juice of half a lemon
Juice of one lime
Juice of one orange
2 tablespoons canola oil
1/4 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
2 boneless skinless chicken breasts

1 tablespoon olive oil
1 onion, sliced

4 roma tomatoes, cored and diced small
1 cup finely diced red onion
1 jalapeño chile, seeded and minced (optional)
2 tablespoons fresh chopped cilantro

2 cups cooked basmati rice, warm (from 1 cup dry)
1 1/2 tablespoons lime juice
1 teaspoon vegetable oil
2 tablespoons fresh chopped cilantro
1/4 teaspoon salt

4 burrito-size tortillas
sour cream
guacamole

Put lemon, lime and orange juices in a plastic food storage bag with the oil, cumin, salt and pepper. Shake to combine. Add the chicken to the bag, seal and toss to coat. Marinate the chicken for 2 to 4 hours.

Heat the oil in a pan over medium heat, then add the sliced onion. Cook, stirring often, until the onions are brown and caramelized, about 30 minutes.

Combine the tomatoes, red onion, jalapeño (if using), and chopped cilantro. Season with salt and pepper to taste.

Drizzle the lime juice and oil over the top of warm rice, sprinkle with 2 tablespoons chopped cilantro and salt; fluff with a fork.

When ready to eat, grill the chicken breasts in a grill pan for 5 minutes over medium high heat. Flip and cook another 4 minutes. Allow to rest before slicing into strips.

Warm tortillas over a gas burner or in the microwave for about 15-30 seconds. Place on a flat surface, evenly distribute the rice and chicken, top with the pico de gallo, sour cream and guacamole. Fold the flap nearest you over the filling, then fold in the sides. Roll the burrito away from you, keeping it tight to form a log.